Il babà di Ubaldo (Savarin)

Il babà di Ubaldo (Savarin)


Interested in oven-warm savarins with hot lemon-rum sugar syrup? Just try it!


For the dough:
300 g Mix C - Mix Pâtisserie
100 g margarine
5 eggs
1 cup lukewarm milk
1 tbsp sugar
10 g dried yeast
grated zest of an unwaxed lemon
1 pinch/es of salt
For soaking:
300 g sugar
½ l water
1 shot rum
1 lemon


  • Cut the margarine into cubes and allow it to soften. Then stir it in a bowl with the eggs and sugar.
  • Mix the flour with a pinch of salt and add it little by little to the bowl with the margarine-egg mixture.
  • Then dissolve the dried yeast in the lukewarm milk, add it and the lemon zest to the other ingredients.
  • Work everything into a smooth mixture until the batter no longer sticks to the sides of the bowl.
  • Cover the dough and let it rise for about one hour.
  • Then knead the dough once again for a few minutes and pour it into the various savarin forms that have been greased and coated with flour.
  • Cover with a cloth and allow to rise until they have doubled in volume. Bake in a preheated oven for 25-30 minutes.
  • In the meantime, prepare the sauce in which the savarins will be soaked. Heat the sugar, water, and lemon zest until a syrup is formed.
  • Remove from the heat and add the rum. Soak the savarins in the sauce while they are still warm.
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